Pongal ~ Kathirikkai Gothsu & Thenga Chutney

Other names - Venn pongal

Prep Time: 10 min
Cooking Time: 15 min
Serves: 3 to 4

Ingredients

1. Raw rice - 1.5 cups
2. Split yellow moong dhal (dry roasted) - 3/4 cup
3. Whole black peppercorns - 2 tsp
4. Cumin seeds - 1 tbsp
5. Ginger (crushed) - 1 inch piece
6. Turmeric powder - 1/4 tsp
7. Water - 6 cups
8. Salt - to taste

For Seasoning

1. Ghee - 2 tbsp
2. Cumin powder - 2 tsp
3. Black pepper powder - 1 tsp
4. Curry leaves - 10 to 15
5. Cashew nuts - 2 tbsp

Method

1. Dry roast split yellow moong dhal until raw smell disappears; allow to cool.
2. Wash rice well in water for about four to five times.
3. Wash dry roasted split yellow moong dhal in water for about two times.
4. Soak washed rice & dhal in water for about half an hour; set aside.
5. Drain water & transfer contents to a wide mouthed vessel.
6. Add whole black peppercorns, cumin seeds, crushed ginger, turmeric powder, salt along with six cups water; stir well.
7. Pressure cook for about 6 whistles
8. Give a standing time to the pressure cooker before opening the lid.
9. Heat ghee in a tadka ladle; fry cashew nuts & keep aside.
10. Add cumin powder, black pepper powder, curry leaves & saute for few sec.
11. Add the seasoning to the pongal; garnish with fried cashew nuts.
12. Serve hot with Gothsu & Coconut chutney or Sambhar & Coconut chutney.